This Week’s Share

Encore Performance
Bravo! We are into summer performance season at the farm with corn in a lead role with a familiar cast of carrots, cucumbers, and summer squash taking center table. Some new characters (err, I mean vegetables), continue to make special appearances this week and a rotating cast of basil and beans making their way through the CSA audience. As you see items in your share again, such as beets this week, remember that you can look back through the blog at recipes and tips as they remain accessible to you.

Recipes

Siskyou Sweet Onions
Way back at week 7 you received some fresh spring Walla Walla onions. Well, this week you will find fresh summer Siskyou Sweet onions in your share. These are very similar to the Wallas in sweetness and texture. They are big gorgeous round onions that can be enjoyed fresh, grilled, friend, caramelized. There is an onion ring recipe in week 7’s blog if you didn’t get to try it back then. Your two big Siskyou are equal to the 4 smaller onions in the onion ring recipe.Cucumber Siskyou Salad
Chop equal amounts of cucumber and onions. Onions in to half circles and the onions into equally sized pieces. Toss with 1 to 2 tbs. white wine vinegar, and 2 Tbs. chopped dill. Serve chilled with some fresh cracked pepper.Sandwiches with Cucumber, Ricotta, and DillAdapted from Vegetarian Cooking for Everyone

Salt 2 large, diced cucumbers and set to drain for 30 minutes squeeze dry.
Beat 1 cup Ricotta with 1/2c mayonnaise or sour cream until smooth.
Stir in 2 tbs of dill and 1 finely minced clove of garlic and season with salt and pepper

Spread on good thick fresh bread and enjoy!Cold Beet and Dill Salad
Steam beets whole until easily pierces with a knife, Cool immediately in cold water and slip skins off under a trickle of water. Cut up into bite sized pieces of you preference and toss with 2 tbs. of dill. Then dress in your choice of either 1 cup of plain yogurt or a simple vinaigrette. Season with Salt and Pepper. You can add a cup of chopped raw Siskyou onions to this recipe as well…Pickled OnionsAdapted from Vegetarian Cooking for Everyone

Pour a kettle full of boiling water over the onions in a colander. Mix all other ingredients plus 1 1/2 cups cold water in a bowl with several pinches of salt and stir to dissolve the sugar. Add the onions, submerging them in the liquid by placing a plate on top. Allow to set on the counter for about 15 minutes and use right away or store in the refrigerator for several weeks. Serve on sandwiches, burgers, or as a garnish with carrot soup.

Saturday August 16 Potato Harvest Work Party & French Fry Feast

Join us Saturday August, 16 for our annual potato harvest work party and french fry feast. This is a very kid friendly event. Please bring a potluck dish to share. Join us anytime during the event even just for lunch!

-10-12:30 spuds harvest
-12:30-1pm farm tour
-1pm-2pm potluck lunch

Member’s Corner

CSA member Rebecca would like you all to know about Portland Green Parenting. She says, “Portland Green Parenting is a welcoming, eco-friendly community of over 150 families in the greater Portland area. We are parents who have come together to grow and educate ourselves on how to raise happier, healthier children who care for our environment and each other– all while making new friends, building community, and having fun! Please visit us on the web or email Rebecca at rebecca@portlandgreenparenting.com for more information.